Little Peanut Cakes!

Colleen Sowa


I used Gail Herbest's recipe for Super Moist White Cake for the cake in this recipe.... it came out so so good!

You can bake this in a rectangle cake pan, or in a special brownie pan that makes intividual brownies.

This is a very easy recipe, and it looks like you slaved! I have made several variations... all were great!

Play with your food!

***** I didn't include a bake time as this is what to do with the cake when it is baked and cooled and you can use any recipe!

Super Moist White Cake

★★★★★ 2 votes
12-20 (depending on size)
20 Min





3 c
favorite frosting in vanilla or chocolate or peanut butter (easily spreadable consistancy)
2 c
peanuts (chopped small)
caramel topping (optional)


frosting, jam, caramel and marshmallow fluff


1Super Moist White Cake

Go to Gail's recipe, and follow the directions. Or use any white cake mix (can use yellow or chocolate too).

Bake in 9x13 pan according to recipe or box directions.
2When cake is done and cooled totally, cut into squares or rectangles.
3Frost each little cake all the way around on all sides.
4Cover with chopped nuts by setting cake in bowl of chopped nuts and gently pressing down to adhere the nuts. (Sometimes I use coconut instead of coating with peanuts!)

When all sides are covered in nuts, set aside or store in a airtight container until ready to serve.
5*** Sometimes I cut the cake into layers and put frosting and filling between the layers, then frost, and coat with nuts or coconut.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids